Cauliflower and Bean Salad With a Basil Dressing

Submitted by SarasotaCook

"This is a great side salad with tons of flavor and fresh ingredients. Easy to put together and serve with any main dish. Serve with some grilled steak or a pork tenderloin or even chicken for a great dish. A nice starter to a holiday or dinner party rather than your "typical" green salad. Really a nice dish."

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 6-8 Individual Salads
• Serves: 6-8

ingredients

• Salad

• 1 head cauliflower (cut in small bite size, not too small, once steamed they will break up a little)
• 2 cups green beans
• 24 cherry tomatoes, cut in half
• 24 black olives, cut in halves
• 3⁄4 cup Italian seasoned breadcrumbs
• 1 tablespoon olive oil

• Dressing

• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 anchovy fillets, chopped fine
• 2 scallions, rough chopped
• 1⁄8 cup fresh parsley, chopped fine
• 1⁄8 cup fresh basil, chopped fine
• pepper

• Garnish

• fresh parmesan cheese, shavings

directions

1. Cauliflower -- We need to steam the cauliflower. I like to use a saute pan vs a pot so the cauliflower cooks evenly. Just add about 1-1 1/2 cups water and bring to medium heat. Add the cauliflower to the pan, cover, and cook 4-5 minutes, depends on the size of your cauliflower and the size of your pan. Cook until just tender, you don't want them soft where they are falling apart. Once done, just remove from the heat, drain and put in a bowl of ice water to stop the cooking. Just a minute in the ice water and then remove and set to the side. Cover with plastic wrap and chill in the refrigerator.
2. Beans -- In the same pan, once again add about 1 cup water and bring to medium high heat. Add the beans and cook until tender, about 3-5 minutes. Again, not soft, I like a little crisp to my beans. It is almost like blanching, but I like them cooked just a bit more. Remove from the heat, drain and put in a bowl of ice water to stop the cooking. Just a minute in the water water and then remove and set to the side to cool. Cover with plastic wrap and chill in the refrigerator.
3. Croutons -- In the same pan once again, add the olive oil and bring to medium high heat and add croutons. Stir to combine and saute until the bread crumbs begin to brown. Remove to the side and let cool. You can easily make these ahead and just store in a small baggie in the refrigerator.
4. Dressing -- Mix the olive oil, lemon juice, anchovies, parsley, basil and scallions and pepper to taste. No need for the salt as the anchovies are salty.
5. Serving -- Add the cauliflower, beans, bread crumbs, olive and tomatoes and toss until combined. Plate and drizzle the basil parsley dressing over the top and garnish with parmesan.